2 (10 oz.) cans asparagus tips
2 c. cracker crumbs
1 stick butter
4 eggs (hard boiled & sliced)
1/2 lb. sharp cheese, grated
1/2 c. sliver almonds or pecans
1 tsp. Worcestershire sauce
1 can cream of mushroom soup

Mix grated cheese with cracker crumbs. Add liquid from 1 can asparagus, to soup and Worcestershire sauce; blend well.

In bottom of buttered casserole, place layer of crumbs then layer of asparagus, sliced eggs and nuts, then soup mixture. Repeat layers until all ingredients are used. Use melted butter between layers and on top. Save some cheese and cracker crumbs for top, sprinkle with paprika. Bake at 350 degrees for 20 minutes or until bubbly hot. Serves 8-10.